Hangover Burger Hash Bacon (Print Version)
# Ingredients:
→ Burger Patties
01 -
2 pounds ground beef (80/20 blend)
02 -
1 1/2 teaspoons salt
03 -
1 1/2 teaspoons ground black pepper
04 -
1 teaspoon garlic powder
05 -
1/4 cup minced jalapeño
06 -
1/4 cup minced yellow onion
→ Hangover Sauce
07 -
1/4 cup ketchup
08 -
1/4 cup mayonnaise
09 -
1 to 2 tablespoons sriracha sauce, to taste
→ Toppings and Assembly
10 -
4 thick slices pepper jack cheese
11 -
2 cups frozen hash browns, cooked until crispy
12 -
8 slices thick-cut bacon, fried until crispy
13 -
4 large eggs, fried over easy
14 -
4 large hamburger buns
15 -
Butter, for toasting buns
# Instructions:
01 -
In a bowl, combine ground beef, salt, black pepper, garlic powder, minced jalapeño, and onion. Mix gently until just incorporated. Divide the mixture into four equal portions and shape each into a patty about 1/2 inch larger than the hamburger buns. Press a shallow dimple in the center of each patty to prevent bulging during cooking. Refrigerate patties until ready to grill.
02 -
Stir together ketchup, mayonnaise, and sriracha sauce in a small bowl. Adjust the amount of sriracha to reach preferred spice level. Set the sauce aside.
03 -
Cook hash browns in a skillet over medium-high heat until crisp and golden. Fry bacon slices until thoroughly crisp. Butter the cut sides of the hamburger buns. Keep all components warm until assembly.
04 -
Preheat grill to 450°F (232°C). Place chilled burger patties on the grill and cook for 3 minutes without disturbing. Flip patties and cook 1 to 2 minutes longer. Lay a slice of pepper jack cheese over each patty and cook until cheese is melted and the desired doneness is achieved. Meanwhile, place buttered buns cut-side down over indirect heat to toast until golden.